Heat a saucepan until just hot, then add the olive oil and spring onions and cook for two minutes.
Add the cooked beetroot, chicken stock and horseradish and bring to the boil.
Simmer for 2-3 minutes.
Place in a blender and process until smooth, squeeze in juice from lemon.
Return to the saucepan and stir in the sour cream.
Serve with a sprinkling of chives.
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